Here is my recipe for a delicious and original cranberry sauce. My family, who previously only wanted jellied cranberry sauce in cans, was won over by this recipe. It is recommended to prepare this sauce the day before and serve it warm or cold. (I favor warm, while my family is partial to cold).
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 large sweet potato, peeled and cut into thick sticks
- 1 ¼ cups white sugar
- 3 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons vanilla extract
- 2 cups vegetable oil for deep frying
- 4 teaspoons butter
Instructions
- Place 3/4 cup sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1 teaspoon vanilla extract into a gallon size resealable plastic bag. Seal the bag and shake to blend the sugar mixture. Add the sweet potato sticks, seal the bag, and turn to evenly coat the potatoes with the sugar mixture.
- Pour the canola oil into a deep fryer and heat to 375 degrees F (190 degrees C). Add the sweet potatoes, and cook until golden, about 10 minutes. Drain on paper towels, then place on a serving plate.
- Place the remaining 1/2 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and butter into a pan. Warm over medium heat until butter is melted; drizzle over the sweet potatoes.
Nutrition Facts
| Calories | 982 kcal |
| Carbohydrate | 176 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 9 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 184 mg |
| Sugars | 136 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
The glaze doesn’t work as printed. Will try more butter the next time. I think it should be 4 tbsp not tsp. The glaze turned rock hard
I was really excited to make this recipe. Followed recipe exactly, and ended up with a hot, sticky clump of mess.
Love these! So sweet, like candy.
Alert!!! This is dessert, not entree. But, if you’d like sweet potatoes that taste like doughnuts, go ahead.
I chose not to make the glaze and lightly topped it with powdered sugar instead. I coated the sweet potato fries in 3 tsps. homemade blend of pumpkin pie seasoning, 2 tsps. vanilla extract and half cup of sugar. I fried them in a pan; they didn’t get crispy just slightly candied. I may try adding some cornstarch or flour to the mix and skipping the vanilla. Overall it is tasty, but definitely a treat for once in awhile. Served it with “Chicken and Waffles” from AR.
This recipe is great! It’s quick and easy! Perfect for a snack or for company that just drops by. I used brown sugar instead of white, and I didn’t bother with the glaze because everything was sweet enough. Make sure you serve it hot or else the sticks will stick together. I definitely will be making this again!!
These were delecious, but very very sticky. Unless you want them tooth decayingly sweet, you don’t need the icing.
This didn’t turn out the best for me. Wasn’t worth the time and mess
This is a great recipe. However, I did change a few things. First I didnt use that much sugar, second, I added a little milk to the topping. Oh yea, and also I boiled the sweet potatoes a little before I fried them
Frying with a sugar coating didn’t work for me so I made a syrup. I cut back cinnamon by 1/2 and added just enough water to liquify, then cooked it into a syrup, let it cool and drizzled over the fries. Really good!
Just made this for hubby and myself. It turned out great. I added about 2 teaspoons of light brown sugar to the bag. I also skipped the glaze. I tried to drain on paper towel. Would not recommend as the fries stuck to the paper towel. I let the fries cool on a glass plate. This gave the edges a nice crisp. I will definitely be making this again.
too much nutmeg…ruined the flavor for me
I tried this recipe bcuz i had a taste for something sweet.I was gonna make a sweet potaoe pie put i didn’t wanna wait.So i browse the web in found this delightful dessert.Lets just say it was so awesome my family always wants this at least once a week.And the glaze alone is great on vanilla ice cream.
I followed the recipe roughly but didn’t want to deep fry, so I just put 1/4 c. melted butter with about 1 tsp. cinnamon, 1 tsp. nutmeg, and 1 TBSP sugar along with the potatoes in a bowl to coat them. Baked in the oven at 400 degrees for about 20-25 min. turning frequently. Very tasty and not as sugary as this recipe calls for.
Please do not fool your self into believing that this is a way to eat your vegetables. These are straight up sugar coated dessert sticks. My Kids actually said they tasted like ‘pumpkin pie sticks” . I prepared them exactly as the recipe was written, but didn’t make the glaze. I don’t think they needed them at all. Also, one potato would have been enough to feel my family. I hope these heat up well, cause I have plenty left. I will definitely make these again. Edited to add: These fries are soggy the next day, but after re-heating can be eaten with a fork, have more of a soft sweet potato texture, and flavor is still good.
Good, but could be a little sweeter!
Didn’t use the glaze cause I was afraid they’d be too sweet, and they were absolutely perfect as is! Screw French Fries!
love these sweet potatoe fries.love the sugar mixture you can eat these fries with or without the glaze.
i love sweet potatoes, but not this recipe. the potatoes were VERY sweet with the sugar coating and didn’t need the glaze to make them sweeter. i was making for 6 so used 4 sweet potatoes, no one liked them so now have to figure out what to do with the already cooked overly sweet potatoes.
This is one of the best sweet potato recipes I’ve ever had!!
I wasnt huge of this recipe but I’m not one for sweet potatoes. The glaze IS good — very sweet. I didn’t add the sugar/cinn. coating before frying the fries but the glaze might be sweet enough as-is. but then again the glaze that i did make from this recipe wasn’t enough for a whole sweet potato’s worth of fries. i might try this again WITH the dusting of sugar/cinn. mixture.